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Tuesday, November 20, 2012

Thirty days of thankful: day twenty

Both husband and I have been fighting off some nasty colds for the past week or so. It has been on these evenings that I am thankful for my crock pot, because it allows me to cook warm comfort food with little to no effort. Here is a recipe we had the other night that hit the spot and will now be a winter staple.

Directions
1. Place the chicken and soups in the crock pot. Cook on low for 5-6 hours.

2. Shred the chicken with two forks and mix in the frozen veggies.

3. Tear the biscuit dough into smaller pieces and layer on top of the chicken mixture. You'll actually do this to the raw dough (I know, I was skeptical too, but the next step actually cooks the biscuits into a delightful dumpling-like consistency).

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The Opreas

Dustin and I are high school sweethearts that graduated from Clemson University and have been married since May 2007. We now live in Atlanta, GA and love our life in the big city. We love our church, discovering great restaurants, traveling to new places and cheering on our Clemson Tigers. We've gone through our share of heartbreak in our attempt to become parents, but are so thankful to have welcomed two sweet baby boys into our family. We serve a loving and faithful God that has seen us through the hardest times and blessed us immensely more than we could've ever imagined.